Antipasta Pizza

By adriennehannis

Ingredients

• 4 medium ripe tomatoes, diced
• 3 ounces thinly sliced cappicola, torn into bite-size pieces
• 1/2 cup pepperoncini, stemmed and roughly chopped
• Kosher salt
• 2 10 ounce tubes prepared pizza dough
• Extra virgin olive oil
• 6 ounces fresh goat or feta cheese
• 1/2 cup torn fresh basil
• 1 tbsp. chopped fresh oregano

Details

Servings 4
Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

Preheat the oven to 425' F. Mi together the tomatoes, cappicola, and pepperoncini and season with salt to taste.

Line the backs of 2 baking sheets with parchment paper. Unroll one tube of dough on a work surfce and gently stretch into an 11x16 inch rectangle. Transfer to a prepared pan. Cover with a kitchen towel. Repeat to make 3 more crusts.

Brush a little olive oil over each crust and crumble cheese evenly on top. Scatter tomato mixture over crusts (hold back juice or crust will get soggy). Bake until bottom is brown and crust is crisp, 15 to 18 minutes. Sprinkle basil and oregano over pizza and serve.